Honey Lavender Panna Cotta

# What You’ll Need:

→ Dairy

01 - 2 cups heavy cream

02 - 1 cup whole milk

→ Sweeteners & Flavorings

03 - 1/4 cup honey, plus extra for drizzling

04 - 1 1/2 teaspoons dried culinary lavender buds

05 - 1 teaspoon pure vanilla extract

→ Gelatin

06 - 2 1/4 teaspoons unflavored powdered gelatin

07 - 3 tablespoons cold water

→ Garnish

08 - Fresh berries, such as blueberries or raspberries

09 - Edible flowers or additional lavender buds

# Directions:

01 - Combine heavy cream, whole milk, and dried lavender buds in a small saucepan. Heat gently over medium heat until just steaming, avoiding boiling. Remove from heat, cover, and allow to steep for 10 minutes.

02 - Sprinkle unflavored powdered gelatin over cold water in a small bowl. Let stand for 5 minutes to allow gelatin to bloom.

03 - Strain the lavender-infused cream through a fine mesh sieve to remove the buds. Return strained liquid to saucepan, add honey and vanilla extract. Heat gently until honey is fully dissolved and mixture is hot but not boiling.

04 - Remove mixture from heat. Stir in bloomed gelatin and whisk until completely dissolved.

05 - Pour mixture evenly into six ramekins or small glasses. Let cool to room temperature, cover, and refrigerate for a minimum of 4 hours or until fully set.

06 - Unmold panna cotta onto plates if desired, or serve in glasses. Drizzle with additional honey and garnish with fresh berries and edible flowers.

# Expert Tips:

01 -

The texture is so silky you might be tempted to eat it with your eyes closed.
Honey and lavender create a gentle floral sweetness that's never overpowering, perfect for impressing anyone without fuss.

02 -

Over-steeping lavender creates bitterness, so use a timer or you'll regret it.
Learning to bloom gelatin fully was a game changer for smooth panna cotta—never rush that step.

03 -

Never boil the cream or milk—heating gently preserves that silky mouthfeel.
Letting the cream mixture cool before pouring prevents skin from forming on top.